On my quest to eat better, I’m trying to get fish into my diet three or four times a month. I know, I know, it should be more than that, but a girl’s gotta start somewhere. I LOVE spicy tuna sushi rolls, grilled ahi tuna, halibut and tilapia. For some reason I always seem to butcher halibut, it falls apart on the grill and my $20 piece of fish is reduced to a few crumbled bits. And as much as I WANT to make my own sushi, I’m not there yet. I either eat out or get it at Dillons (hey, their little rolls are perfect, and it’s one of the only places you can get brown rice). And ahi tuna, although my favorite, is out since my grill’s on the fritz. And I’ll be honest, I like ahi tuna better than almost any meat out there. Yes, steak included. A simple marinade, grilled about 45 seconds to a minute on each side. Perfection.
So, if you’ve been following along, this leaves me with tilapia as far as what I keep on-hand at home. I’ve been experimenting with marinades and other ways to keep it interesting. And while I was terrified my house would smell like Lent gone bad, I actually didn’t have a fishy smell post-cook. Win!